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June 5, 2009, Newsletter Issue #280: Ganache Glaze
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Tip of the Week
Ganache Glaze
1 pound good quality semisweet chocolate, cut into 1/2" pieces 2 cups heavy cream 2 Tbsp. corn syrup
Process chocolate in a food processor, or chop with chef´s knife until fine.
In heavy saucepan, bring cream to a boil. Watch carefully - it boils over very quickly! Pour the hot cream into a large mixing bowl. Let cool about 3 minutes. Sprinkle chopped chocolate over the entire surface. Start stirring in the middle, blending the melted chocolate and cream together. Stir steadily until all the chocolate is melted and the mixture is smooth. Stir in the corn syrup.
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